100 g thin slices of smoked duck breast cut into short strips (can be replaced with chorizo or prosciutto)

45 ml chives, finely snipped

30 ml Italian parsley, coarsely snipped

60 ml coriander, coarsely snipped

2 celery stalks, chopped

100 ml radish, finely sliced

50 ml olive oil

Salt, pepper

Yogurt mixture:

250 ml Mediterranean yogurt

25 ml grainy mustard

20 ml maple syrup

Salt, pepper

Preparation

Marinated onions: In a saucepan, bring the water, vinegar, sugar, salt, curry and thyme to a boil.

Add the onions and simmer for about 5 minutes, cool and then put them in the fridge (tip: marinated cipollinis can be prepared in larger quantities, and kept in the fridge for over a month, to jazz up your salads).

Salad: Put the sliced potatoes in a saucepan filled with cold water, bring to a boil and then simmer until tender. Drain and cool in the fridge.

Mix the cooled potatoes, sliced duck breast, herbs, celery, radishes, marinated cipollinis and olive oil together in a large bowl. Season and set aside.

Yogurt mixture: Mix the yogurt, honey and mustard together in a bowl, season and put in the fridge (you can also use this yogurt mixture as a sandwich spread).

Put about 1/3 cup of the yogurt mixture, topped with the salad, into a lidded storage container, and keep in the fridge until lunchtime.

You can also serve the salad in a verrine.
A recipe from MPM, developed in collaboration with Tablée des Chefs.

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